Description

Capirotada is a traditional Mexican bread pudding made during Lent, combining layers of toasted bread, syrup, nuts, fruits, and cheese for a rich and comforting dessert.

Ingredients

Units Scale

6 cups bolillo bread (or French bread), cubed and toasted
2 cups piloncillo (or brown sugar), chopped
2 cups water
1 cinnamon stick
3 whole cloves
1/2 cup raisins
1/2 cup chopped pecans or peanuts
1/2 cup shredded coconut (optional)
1/2 cup dried fruit (such as apricots or prunes), chopped
1 cup shredded cheese (queso fresco or Monterey Jack)
2 tbsp butter (optional, for greasing the dish)

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Instructions

Preheat oven to 350°F (175°C). Grease a baking dish with butter if desired.
In a saucepan, combine piloncillo, water, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer until piloncillo dissolves and the mixture thickens slightly, about 10 minutes. Strain and set aside.
In the greased baking dish, layer half of the toasted bread cubes.
Sprinkle with half of the raisins, nuts, coconut, dried fruits, and cheese.
Repeat with remaining bread and toppings.
Slowly pour the syrup evenly over the entire dish, making sure all the bread is moistened.
Cover with foil and bake for 20 minutes.
Uncover and bake for another 10–15 minutes until the top is slightly crispy and golden.
Let it cool slightly before serving. Can be served warm or at room temperature.

Notes

You can substitute piloncillo with dark brown sugar if unavailable.
Other nuts and dried fruits can be used based on preference.
Some recipes include banana slices or fresh apple chunks.
This dish can be made a day ahead and reheated.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg